East Central Ia, S. Waterloo | We've got a lot of cherries, again, so in addition to the pies would like to try making some Cherry Bounce. I've never made it before, some of the recipes say the resting period is for the solution to ferment, can this be true when there's no starter like a yeast or previous batch sample? Some say the alcoholic content increases with this process, can it, or does the alcohol just absorb the cherry flavoring?
In the meantime any one got a good recipe or pointers they'd like to share for Cherry Bounce? |
Cherry Bounce fermentation?
